This recipe takes more prep time and cooking time than most of those I post, but the end result is worth it.
Servings | Prep Time | Cook Time | Passive Time |
4people | 20minutes | 75minutes | 15minutes |
Servings | Prep Time |
4people | 20minutes |
Cook Time | Passive Time |
75minutes | 15minutes |
Ingredients
- Crust
- 1 each deep dish 9.5" pie crust Pre-cook the crust at 400°F for best results
- Filling: Part 1
- 1/4 tsp Ground Garlic
- 1/4 tsp Ground Cumin
- 1/4 tsp ground chipotle pepper
- 1/4 tsp Paprika
- 8 oz light sour cream
- 3 eggs
- 1/8 cup milk or light cream
- 4 oz salsa use the brand/flavor you like best
- salt & pepper to taste
- Filling: Part 2
- 4 oz chopped green chilis canned, mild or hot
- 4 oz Diced Tomatoes about 1/2 can
- 8 oz chicken breast filets
- 4 oz grated pepper jack cheese
- 8 oz shredded sharp cheddar cheese
Servings: people
Units:
Ingredients
Servings: people
Units:
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Instructions
Crust
- Cook the crust according to package/recipe directions. (Usually at 400°F). Let it cool before filling with the quiche mix. Remember to protect the edges of the crust from over-browning.
Filling Part 1
- Preheat the oven to 350°F. Sprinkle the chicken filets with some of the seasonings (garlic, cumin, chipotle pepper, paprika, salt and pepper).
- Sauté the chicken filets in a hot skillet until nearly done.
- Remove the filets from the pan. Chop them into small chunks. Return to the pan and stir-fry quickly for about 1 minute to finish cooking the meat. Set aside.
Filling Part 2
- Blend the eggs, sour cream, milk and salsa together with the remaining seasoning.
Build the Quiche
- Layer about 1/2 of the cheese on the bottom of the crust. Top with the chicken.
- Next layer the chilis and the diced tomatoes. Top with the remaining cheese.
- Stir the egg mixture again then pour it into the quiche. Be careful not to over fill the crust.
- Place the pie on a baking sheet (to protect from spatters) and bake for about 50-75 minutes at 350°F. The crust will darken and the filling will become custard-like.
- Remove the quiche and let it cool for about 15 minutes before serving, to finish setting the filling.